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	<title>FLOWeRS oF VICE &#187; FRENCH</title>
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		<title>ZUCCHINI, GOAT CHEESE, PINE NUTS TART</title>
		<link>http://flowersofvice.com/2010/03/zuchini-goat-cheese-cumin-and-pine-nuts-tart/</link>
		<comments>http://flowersofvice.com/2010/03/zuchini-goat-cheese-cumin-and-pine-nuts-tart/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 03:54:16 +0000</pubDate>
		<dc:creator>Liz</dc:creator>
				<category><![CDATA[COMFORT FOOD]]></category>
		<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[MEATLESS]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=576</guid>
		<description><![CDATA[Here is a spin on the Quiche Lorraine for those vegetarian out there. The batter is made the same way, just add anything you'd like to make it a quiche. For this recipe, have the following ready. Ingredients: Ready Made 9" Pie Crust or Homemade one 3 eggs 3/4 cup skim milk 3/4 cup heavy [...]


Related posts:<ol><li><a href='http://flowersofvice.com/2010/03/quiche-lorraine/' rel='bookmark' title='Permanent Link: QUICHE LORRAINE'>QUICHE LORRAINE</a></li>
<li><a href='http://flowersofvice.com/2010/01/tuna-tart/' rel='bookmark' title='Permanent Link: TUNA TART'>TUNA TART</a></li>
</ol>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>QUICHE LORRAINE</title>
		<link>http://flowersofvice.com/2010/03/quiche-lorraine/</link>
		<comments>http://flowersofvice.com/2010/03/quiche-lorraine/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 03:21:01 +0000</pubDate>
		<dc:creator>Emilie</dc:creator>
				<category><![CDATA[COMFORT FOOD]]></category>
		<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[QUICK n EASY]]></category>
		<category><![CDATA[VICE]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=564</guid>
		<description><![CDATA[Another quick and easy French classic. Ingredients: 1 ready made frozen pie crust ( i use wholly wholesome whole wheat 9" pie crust available at whole foods) or see Maud's recipe for a home made pie crust. a slab (approx. 1/3 lb) of salt pork , sliced into 1/3" x1/3" sticks. (Alternatively you can use [...]


Related posts:<ol><li><a href='http://flowersofvice.com/2010/03/zuchini-goat-cheese-cumin-and-pine-nuts-tart/' rel='bookmark' title='Permanent Link: ZUCCHINI, GOAT CHEESE, PINE NUTS TART'>ZUCCHINI, GOAT CHEESE, PINE NUTS TART</a></li>
<li><a href='http://flowersofvice.com/2010/01/gratin-dauphinois/' rel='bookmark' title='Permanent Link: GRATIN DAUPHINOIS'>GRATIN DAUPHINOIS</a></li>
</ol>]]></description>
		<wfw:commentRss>http://flowersofvice.com/2010/03/quiche-lorraine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>CREPES (SWEET OR SALTY)</title>
		<link>http://flowersofvice.com/2010/02/crepes/</link>
		<comments>http://flowersofvice.com/2010/02/crepes/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 03:34:54 +0000</pubDate>
		<dc:creator>Aurelie</dc:creator>
				<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[GO(o)DNESS]]></category>
		<category><![CDATA[MEATLESS]]></category>
		<category><![CDATA[SWEET]]></category>
		<category><![CDATA[VICE]]></category>
		<category><![CDATA[WINTER COMFY]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=485</guid>
		<description><![CDATA[In this chandeleur season, it’s time for a crepe recipe on Flowers of Vice. Here is a very easy and quick one (no waiting necessary!). Ingredients: 250 g (= 2 cups) white flour 1/2 liter (= 2 cups or 17 oz) milk (traditionally you would use whole milk, but I found that 2% works just [...]


Related posts:<ol><li><a href='http://flowersofvice.com/2010/01/sweet-or-salty-pie-crust/' rel='bookmark' title='Permanent Link: SWEET or SALTY PIE CRUST'>SWEET or SALTY PIE CRUST</a></li>
<li><a href='http://flowersofvice.com/2011/12/ikea-double-oatmeal-chocolate-cookies/' rel='bookmark' title='Permanent Link: “IKEA” OATMEAL CHOCOLATE COOKIES'>“IKEA” OATMEAL CHOCOLATE COOKIES</a></li>
</ol>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>ROUILLE</title>
		<link>http://flowersofvice.com/2010/01/rouille/</link>
		<comments>http://flowersofvice.com/2010/01/rouille/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 01:30:58 +0000</pubDate>
		<dc:creator>Aurelie</dc:creator>
				<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[MEATLESS]]></category>
		<category><![CDATA[QUICK n EASY]]></category>
		<category><![CDATA[SAUCE]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=325</guid>
		<description><![CDATA[Rouille is a special sauce from the south of France. It’s basically a spicy mayonnaise, orange in color and delicious spread on some garlic grated bread. Traditionally it’s the sauce that comes with the bouillabaisse.(check out momo’s quick and easy recipe!) Alternatively I like make a tasty snack by spreading some rouille on a grilled [...]


No related posts.]]></description>
		<wfw:commentRss>http://flowersofvice.com/2010/01/rouille/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>TUNA TART</title>
		<link>http://flowersofvice.com/2010/01/tuna-tart/</link>
		<comments>http://flowersofvice.com/2010/01/tuna-tart/#comments</comments>
		<pubDate>Thu, 28 Jan 2010 17:58:27 +0000</pubDate>
		<dc:creator>Aurelie</dc:creator>
				<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[QUICK n EASY]]></category>
		<category><![CDATA[WINTER COMFY]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=254</guid>
		<description><![CDATA[Here's an quick n easy recipe from the pantry. Tarts and quiches are traditional to France as a main course. This is my adaptation of the Quiche Lorraine into a Quiche Nicoise. Ingredients 1 filo dough or alternatively a pie crust . The filo is lighter and more flaky, you can get one ready made [...]


Related posts:<ol><li><a href='http://flowersofvice.com/2010/03/zuchini-goat-cheese-cumin-and-pine-nuts-tart/' rel='bookmark' title='Permanent Link: ZUCCHINI, GOAT CHEESE, PINE NUTS TART'>ZUCCHINI, GOAT CHEESE, PINE NUTS TART</a></li>
<li><a href='http://flowersofvice.com/2010/01/gratin-dauphinois/' rel='bookmark' title='Permanent Link: GRATIN DAUPHINOIS'>GRATIN DAUPHINOIS</a></li>
</ol>]]></description>
		<wfw:commentRss>http://flowersofvice.com/2010/01/tuna-tart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>GRATIN DAUPHINOIS</title>
		<link>http://flowersofvice.com/2010/01/gratin-dauphinois/</link>
		<comments>http://flowersofvice.com/2010/01/gratin-dauphinois/#comments</comments>
		<pubDate>Tue, 26 Jan 2010 01:40:39 +0000</pubDate>
		<dc:creator>Aurelie</dc:creator>
				<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[GO(o)DNESS]]></category>
		<category><![CDATA[MEATLESS]]></category>
		<category><![CDATA[WINTER COMFY]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=31</guid>
		<description><![CDATA[Here is a real simple and cheap french meal (who said the french were always sofisticated?!), and highly satisfying. Ingredients 2-3 potatoes per person sliced thinly, garlic, nutmeg, paprika, star anise, butter, creme fraiche (heavy whipped cream), milk, salt n pepper. The ways of the people Preheat oven to 350 degrees (if you will be [...]


Related posts:<ol><li><a href='http://flowersofvice.com/2010/01/tuna-tart/' rel='bookmark' title='Permanent Link: TUNA TART'>TUNA TART</a></li>
<li><a href='http://flowersofvice.com/2010/03/quiche-lorraine/' rel='bookmark' title='Permanent Link: QUICHE LORRAINE'>QUICHE LORRAINE</a></li>
</ol>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>BOUILLABAISSE A MOMO</title>
		<link>http://flowersofvice.com/2009/12/bouillabaisse-a-momo/</link>
		<comments>http://flowersofvice.com/2009/12/bouillabaisse-a-momo/#comments</comments>
		<pubDate>Mon, 21 Dec 2009 03:24:25 +0000</pubDate>
		<dc:creator>Maud</dc:creator>
				<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[GO(o)DNESS]]></category>
		<category><![CDATA[SEAFOOD]]></category>
		<category><![CDATA[WINTER COMFY]]></category>

		<guid isPermaLink="false">http://flowersofvice.com/?p=3</guid>
		<description><![CDATA[Typical meal from the beaches of Marseille, revu and corrected by Momo. Ingredients 1 big yellow onion, chopped finely 8 to 10 big tomatoes, peeled and deseeded, and roughtly chopped to dices. 1/2 to 1 bottle of dry white wine (Pinot grigio is good). Adding a tad of pastis will make it even more authentic. [...]


No related posts.]]></description>
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		<slash:comments>0</slash:comments>
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